嗜酸乳杆菌NRRL B 4495、两歧双歧杆菌NRRL B41410益生菌菌株在“洛氏乳清奶酪”中的潜在用途及其对感官特性的影响。
The potential use of probiotic strains Lactobacillus acidophilus NRRL B 4495, Bifidobacterium bifidum NRRL B41410 in “Lor Whey Cheese” and the effects on sensory properties.
作者信息
Irkin Reyhan, Yalcin Onur
机构信息
Food Engineering Department, Engineering Faculty, Balikesir University, Turkey.
Biology Department, Art-Science Faculty, Balikesir University, Turkey.
出版信息
Acta Sci Pol Technol Aliment. 2017 Apr-Jun;16(2):181-189. doi: 10.17306/J.AFS.0493.
BACKGROUND
In recent years, probiotic bacteria have increasingly been incorporated into various foods as dietary adjuncts. The viability of the probiotic bacteria Lactobacillus acidophilus NRRL B 4495 and Bifido- bacterium bifidum NRRL B41410 in salted (1% w/w) and unsalted lor whey cheese during storage (21 days) at a refrigerated temperature (4°C) was evaluated.
METHODS
As well as the survival of the probiotic bacteria, total mesophilic bacteria, total lactic acid bacteria, Pseudomonas spp., yeast-mould counts and sensory characteristics were examined in the lor samples.
RESULTS
The Bf. bifidum remained in large numbers, at 7.30 and 7.11 log cfu/g, and Lb. acidophilus also survived well, with counts of 7.60 and 7.47 log cfu/g, for unsalted and salted cheeses respectively. Salted lor cheeses with added Lb. acidophilus have the highest sensory scores in the groups.
CONCLUSIONS
“Lor” whey cheese showed good probiotic properties.
背景
近年来，益生菌越来越多地被作为膳食辅助成分添加到各种食品中。对嗜酸乳杆菌NRRL B 4495和两歧双歧杆菌NRRL B41410在冷藏温度（4℃）下储存21天的加盐（1%w/w）和未加盐洛氏乳清奶酪中的存活力进行了评估。
方法
除了检测益生菌的存活情况外，还对洛氏样品中的嗜温菌总数、乳酸菌总数、假单胞菌属、酵母菌和霉菌数量以及感官特性进行了检测。
结果
对于未加盐和加盐奶酪，两歧双歧杆菌数量众多，分别为7.30和7.11 log cfu/g，嗜酸乳杆菌的存活率也很高，数量分别为7.60和7.47 log cfu/g。添加嗜酸乳杆菌的加盐洛氏奶酪在各组中感官评分最高。
结论
“洛氏”乳清奶酪具有良好的益生菌特性。
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